Mocha Latte Cake Recipe

Mocha Latte Cake Recipe

Hey Everyone!  I am feeling pretty impressed with myself today so I wanted to share this with all of you.  It started yesterday when me and the family had to go out and run a few errands.  I’m not gonna lie, I was in a pretty foul mood.  I hadn’t gotten much sleep the night before and really wanted to sleep in but there was too much to do.  The last place we stopped while we were out was Michael’s so that the wife could pick up a few things for a project that she will be working on.  I didn’t expect to catch baking fever while I was there but it happened!


They had a great sale on the cake decorating classes they offer and after talking with a really sweet lady I decided to give it a go.  The classes do not start until April but I could wait!  I made an unscheduled stop at the store for cake supplies and went home on a mission.


I had never made a cake from scratch before so my expectations weren’t too high.  With that in mind, I started the first day of my new delicious hobby.  I will say, for a guy just starting out, my cake turned out awesome!  So awesome, in fact, I decided to share it with all of you.  This is a definite must try if you have the means to do it!


Mocha Latte Cake Recipe


Ingredients for the Cake Batter:

  • 2-1/2 Cups of All Purpose Flour
  • 2-1/4 Cups Sugar
  • 1 Cup Milk
  • 4 Eggs
  • 3/4 Cup Veggie Oil
  • 2-1/4 teaspoons Baking Powder
  • 1-1/2 teaspoons Vanilla Extract


Ingredients for Frosting:

  • 2 Sticks ( 1 cup) Softened Butter
  • 4 Cups Powdered Sugar
  • 1 Tablespoon Coffee Extract
  • 1/4 teaspoon Salt
  • 4 to 5 Tablespoons Milk


Ingredients for Chocolate Topping (and Optional Chocolate Curls):

  • 6 Ounces Semi-Sweet Chocolate Chips
  • 1 Tablespoons Shortening


Cake Batter Instructions:
Start by preheating your oven to 350 degrees and grease your cake pan (or pans) so that the cake doesn’t stick.  I used a Spring Form pan to get the smooth edges and to easily remove the cake from the pan.   Next in a large bowl mix your eggs and sugar until it barely thickens.  Add the remaining ingredients and mix thoroughly until the batter is smooth.  I definitely recommend a mixer to do this.  I use a Kitchen Aid Artisan and it is amazing!  Pour your batter into your cake pan (or pans) and put them into the oven.  If using two 9 inch pans, your cook time will be 30-40 minutes.  If using one tall 9 inch pan like me, it takes 1hour to 1 hour and 15 minutes.  As always, check your cake by inserting a toothpick into the center.  If it comes out clean then you are good to go!


Frosting Instructions:
Put your softened butter into your mixing bowl and mix it until it is smooth.  Add your powdered sugar and slowly mix until the two ingredients become one.  Add remaining ingredients and mix on medium.  After a couple of minutes, check the consistency of your frosting.  If you want a thicker frosting then slowly add more powdered sugar until you get your desired consistency.  If you want a more creamy frosty, then add more milk a tablespoon at a time to be safe.


Chocolate Topping instructions:
Add your Chocolate Chips and Shortening to a microwave safe bowl.  Heat them in your microwave in 20 second increments stirring before putting them in for more time.  Please do not shortcut this because you will more than likely heat it too much.


Optional (Chocolate Curls):  Mix 3 ounces semi-sweet chocolate chips with 1 tablespoon of shortening (same as chocolate topping).  Melt same as above then spread it out thin over the back of the cookie sheet.  Pop it in the freezer for about 2-3 minutes.  Once you take it out you flip your spatula upside down and push into the chocolate at an angle to form chocolate curls.


This cake was completely awesome!  I hope you guys enjoy it as much as my family did!

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